Ingredients
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12 oz penne pasta
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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4–5 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups whole milk (or 1 cup milk + 1 cup heavy cream for richer sauce)
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1 cup freshly grated Parmesan cheese
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1/4 teaspoon Italian seasoning (optional)
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Salt and black pepper, to taste
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Fresh parsley or basil, chopped (for garnish)
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Optional: pinch of crushed red pepper flakes
Instructions
1. Cook the pasta:
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Bring a large pot of salted water to a boil.
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Cook the penne until al dente (usually 10–11 minutes).
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Drain and set aside.
2. Make the garlic roux:
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In a large skillet or saucepan, heat butter and olive oil over medium heat.
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Add the minced garlic and sauté for 1–2 minutes until fragrant (do not brown).
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Stir in flour and cook for 1 minute to form a light roux.
3. Create the cream sauce:
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Gradually whisk in the milk (or milk/cream combo), whisking constantly to avoid lumps.
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Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens.
4. Add cheese and seasonings:
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Stir in Parmesan cheese, Italian seasoning (if using), salt, and pepper.
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Taste and adjust seasoning. Add red pepper flakes if you like a bit of heat.
5. Combine pasta and sauce:
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Add the drained penne pasta to the sauce. Toss until evenly coated and heated through.
6. Serve:
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Garnish with chopped parsley or fresh basil and extra Parmesan.
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Serve hot with garlic bread or a crisp green salad.